Bread Poha

Preparation :15 mins
Cook :7 mins
Total Time :22 mins
Servings :Makes 2 servings

Ingredients :

6 slices of white bread , cut into cubes
1 1/2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
4 curry leaves (kadi patta)
1/2 cup chopped onions
1 1/2 tsp finely chopped green chillies
1/4 cup chopped capsicum
1/2 tsp turmeric powder (haldi)
3/4 cup chopped tomatoes
a pinch of garam masala
salt to taste
1 tsp lemon juice

For The Garnish
1 tbsp chopped coriander (dhania)

Method :

Heat the oil in a broad non-stick pan and add the mustard seeds.When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.Add the onions and green chillies and sauté on a medium flame for 2 minutes.Add the capsicum and sauté on a medium flame for 2 minutes.Add the turmeric powder and tomatoes and sauté on a medium flame for 2 minutes.Add the bread pieces, salt and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Switch off the flame, add the lemon juice and mix well.Serve hot garnished with coriander.

Mango Sandwich

Preparation :5 mins
Cook :null
Total Time :5 mins
Servings :

Ingredients :

2 fresh bread slices
salted butter
thinly sliced mangoes

Method :

Peel the mango's & cut into thin slices . Apply butter on both slices of bread . Spread the mango slices evenly on the buttered side of the bread , put them together and cut the sides of the bread .

Sabudana Dosa

Preparation :5 mins
Cook :60 mins
Total Time :651 hours 5 minutes
Servings :Makes 30 dosas

Ingredients :

1/2 cup sago (sabudana)
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1/4 cup thick beaten rice (jada poha)
3/4 cup raw rice (kacha chawal)
salt to taste
ghee for cooking

For Serving
coconut chutney
sambhar

Method :

Combine the sabudana, urad dal, methi seeds and poha in a deep bowl with enough water for 4 hours. Drain well.
Put the raw rice in a deep bowl with enough water and soak for 4 hours. Drain well.
Combine the sabudana-urad dal mixture and approx. 1 cup of water in a mixer and blend till smooth.
Transfer the mixture into a deep bowl and keep aside.
Combine the rice and approx. 1 cup of water in a mixer and blend till smooth.
Transfer the mixture into the same bowl, add the salt and mix well.
Cover and ferment in a warm place for 12 hours.
Once fermented mix it very well.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 29 more dosas.Serve immediately with coconut chutney and sambhar.

Pumpkin Paratha

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 8 parathas

Ingredients :

3/4 cup grated red pumpkin (kaddu)
1/2 cup bajra (black millet) flour
1/2 cup jowar (white millet) flour
1/4 cup finely chopped mint leaves (phudina)
1 tsp ginger-green chilli paste
salt and to taste
jowar (white millet) flour for rolling
2 tsp oil for cooking

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 8 equal portions.Roll a portion of the dough into a 125 mm. (5\") diameter circle using a little jowar flour for rolling.Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp oil, till it turns golden brown in colour from both the sides.Repeat steps 3 and 4 to make 7 more parathas.Serve immediately.

Veg. Daliya Upma

Preparation :5 min
Cook :10 min
Total Time :15 mins
Servings :

Ingredients :

broken wheat (dalia)
cumin seeds (jeera)
carrot
potatoes
onions
ginger (adrak)
salt to taste
a pinch turmeric powder (haldi)
chilli powder
coriander (dhania) for garnishing

Method :

Heat ghee in a pan,Add jeera and onionsThen add daliya and roast it After roasting add chopped vegetables and stir for 2 min.then add salt , haldi, red chilly powder, and water and cover it and cook till the vegetables are tender.and then veg. daliya upma is ready to eat and decorate it with green coriander and eat..

Mini Green Theplas

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 10 mini theplas

Ingredients :

For The Topping
1 tsp oil
1/4 cup finely chopped onions
3/4 cup finely chopped coloured capsicum (red , green and yellow)
1/4 cup crumbled low-fat paneer
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
1 cup quick cooking rolled oats flour , refer handy tip
1/4 cup ragi flour
1/4 cup soya flour
1/4 cup jowar (white millet) flour
1 cup finely chopped spinach (palak)
1 tbsp sesame seeds (til)
salt to taste
1/2 tsp turmeric powder (haldi)
1 tbsp ginger-green chilli paste
2 tsp garlic (lehsun) paste
a pinch of sugar
a few drops lemon juice
1/2 tsp oil
jowar (white millet) flour for rolling
2 tsp oil for cooking

Method :

For the topping
For the toppingHeat the oil in a non-stick pan, add the onions and sauté on a medium flame for 2 minutes, or till the onions turn translucent.
Add the capsicum and sauté on a medium flame for another 2 to 3 minutes.
Add the paneer, coriander and salt, mix well and cook for another 1 to 2 minutes, while stirring continuously.
Remove from the flame and allow it to cool completely.
Divide the stuffing into 10 equal portions and keep aside.
How to proceed
How to proceedCombine all the ingredients in a bowl and knead into a soft dough using enough water.
Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4”)diameter thick circle, using a little jowar flour for rolling.
Heat a non-stick tava (griddle) and cook it, using a little oil, till it turns golden brown in colour from both the sides.
Repeat with the remaining portions to make 9 more mini theplas.Spread a portion of the topping evenly over each mini thepla and serve immediately.

Handy tip:
Handy tip:To make 1 cup of oats flour, blend 1 1/2 cups of quick rolled oats in a mixer to a fine powder.